How to eat

I find it curious that we are still seeking the answer to, what is eating healthy? After all the fade diets and miracle pills have we learned nothing? I have my answer, which is really short and simple: eat a bit of everything and move. Now, here is the caveat to my axiom.

I am a great proponent of learning to say yes to more foods – if I have never seen it before I try it, however, the most important aspect is that all foods created, served and eaten should be recognizable; i.e. understanding its relationship to the earth. There should never be foods that have been overly manipulated and packaged by any industrialized food manufacturer in the kitchen – butter over margarine; oven crisped sweet potatoes in lieu of Tatter Tots.  Any canned item in the pantry must have an extremely brief ingredient list (about four ingredients or less), and definitely, read and understand the label. In the winter months when the selection at the farmer’s markets is slim vegetables are going to be frozen rather than sodium drenched and already overcooked tinned ones. Of course, buying organic and certified humane is of great value, though I am greatly sensitive to the cost unfortunately associated with this choice. But part of eating “healthy” is not consuming the drugs administrated widely to our food supply in order to grow stuff bigger, faster, and fuller.

The ultimate healthy eating is not necessarily going vegan, swearing gluten-free because it is the cure, or cooking a pre-historic meal plan. It is finding the foods and style that are appealing and allowing the plate to be dominated by vegetables that you can live with for the rest of your life. Find the pleasure equally in a slab of baby back ribs or a slab of tofu; indulge in the slice of cake and revel in fruit tossed with some snipped herbs. Healthy eating is meant to keep us healthy both emotionally and physically.

We all must eat consciously and understand the amount of calories we are taking in because no matter how “healthy” one supposedly eats, too much is just that.

Chicken Salad with Peanut Sauce – yields 4 servings

½-pound boneless/skinless chicken breast – cut into thin strips

4-ounces vermicelli rice noodles

½-hot house cucumber – sliced in strips

1-celery stalk – slice into 1-inch strips

½-pound jicama – peeled and sliced into strips

2-tablespoons chopped mint leaves

½-pound (about 4 pieces) chopped baby bok choy

3-scallions – sliced

Bring 3-cups of water to the boil, and add the chicken strips. Lower the heat to medium and cook for about 5 minutes. Remove from the heat and drain the chicken through a sieve into a bowl that has the noodles. Allow let the noodles soak in the hot cooking liquid for ten minutes, and then drain.

In a large bowl add all the ingredients, and toss with the peanut sauce. Serve room temperature or cold.

Peanut Sauce

3-tablespoons lemon juice (from a ½-lemon)

3-tablespoons lime juice (from 1 lime)

¼-cup all natural peanut butter

1-tablespoon chopped fresh ginger

1-garlic clove

2-teaspoons sesame oil

1-tablespoon rice vinegar

3-tablespoons soy sauce

¼-cup water

Place all ingredients in a blend, and process until smooth.

Fields of Greens

For years I have purchased bunches of lamb's quarters otherwise known as, wild spinach or pigweed, in the farmer’s market, $4.50 a bunch. I loved its more intense spinach flavor, and its tannic feel on the tongue when eaten raw. When I was a denizen of a more cemented over environment almost very plant was a wonder – I understood more innately feed a calf, it will grow up to be a steak. But the nurturing of a seed to dinner was further away for me as a concept, even though I loved to read gardening books and articles.

Now, having been able to augment my jaunts to farmer’s markets with culling from my own efforts I have a greater appreciation how a 5-degree dip in the temperature can change the course of your growing season. Though I have to say, that wild spinach is hearty. It took me awhile to risk eating this perceived garden weed. At first, I was in disbelief that I was truly recognizing it for what is and that was truly wild. I took a sample to the farmer’s market on a Saturday last year, and asked the vendor at the wild edibles table if I was really correct – and I was. I enjoyed harvesting leaves all summer long and as some of the plants started to go to seed I decided to expand my patch. I sprinkled them in a few bald patches, and spring has shown their heartiness. They have erupted in almost reckless abandon, and the late frost did nothing to those nascent seedlings. A few weeks hence, and I am eating wild spinach again. Though is year I might not play Johnny Appleseed with them for it does not look like they needed my help.

Meatballs in Peanut Sauce - yields 4 servings

1-pound ground pork

1-tablespoon ground coriander

1-teaspoon ground cumin

1-teaspoon ground anise seed

2-teaspoons ground turmeric

½-teaspoon ground black pepper

¼-teaspoon salt

2-tablespoons chopped loveage leaves

6 minced curry leaves

2-garlic cloves – minced

3-celery stalk – chopped

2-carrots – chopped

1-large onion – chopped

1-½ tablespoons tomato paste

¾-cup beef stock

2-cup wild spinach

2-tablespoons smooth peanut butter

In a work bowl mix together the ground pork, coriander, cumin, anise seed, turmeric, black pepper, salt, loveage, curry leaves and garlic to thoroughly combine. Refrigerate the mix for a few hours to 24.

Form the ground meat into 12 golf ball sized meatballs.

Heat a cast iron skillet over a high heat until very hot. Brown the meatballs, turning them in order to brown all around. Remove the meatballs and hold. Add the celery, carrots and onions cooking until they start to loose their raw look. Add in the tomato paste and cook for a few minutes longer. Add the meatballs back into the skillet along with the stock. Reduce the heat to low, and cover. Cook for 30 to 45 minutes, if it starts to look dry add some water or additional stock.

Swirl in the peanut butter and wild spinach. Season the dish with salt and pepper, and cook for 5 minutes longer. Serve.